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GLehtimaki
Ribeye with sweet-sour eggplant
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Ingredients
Directions
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Cut the aubergine into cubes of 1 cm. Sprinkle the cubes with some salt and let them stand for 15 minutes. Let the ribeye come to room temperature.
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Finely chop the garlic and chop the onion. Cut the celery and carrot into cubes of 5 mm. Dab the eggplant dry with kitchen paper. Fry the aubergine in a frying pan with 2 tablespoons of olive oil around brown. Place them on a plate and gently fry the onion, garlic, celery and carrot in the shortening.
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Stir in the tomato sauce with lemon juice and add the eggplant and olives. Allow this mixture to simmer for 10 minutes. Rub the ribeye with salt, freshly ground pepper and olive oil.
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Fry the ribeye in a hot grill pan brown in 6-8 minutes and rosé on the inside. Serve the ribeye in slices with the aubergine puree. Tasty with couscous.
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30 minMain dishunpolished rice, nasi-bami vegetables, sunflower oil, Red pepper, tomatoes, Chinese sweet and sour stir-fry sauce, tempuramix, hampen,Koe lo yuk
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25 minSide dishtube paste, Emmental cheese, raw ham, salami, grannysmith apple, tomato, tomato ketchup, olive oil, lemon juice, vinegar, parsley, chives,multi-colored pasta salad
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20 minMain dishtraditional olive oil, chicken breast, pre-cooked potato slices, butter lettuce, bunch onion, radish, honey mustard dressing,potato salad with chicken and radish
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30 minMain dishonions, oil, winter roots, fresh ginger, vegetable stock, stoneleeks, White beans, brown baguette, butter,carrot soup with white beans and ginger
Nutrition
630Calories
Fat69% DV45g
Protein72% DV36g
Carbs5% DV16g
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